This recipe has the ability to be a great potato salad but I found the measurements were a bit off. For 8 servings I used 7 medium russet potatoes. I had to boil the potatoes for 25 mins. There is no way they would have been cooked well enough in 15 mins. I used 3 hard-boiled eggs, 1/2 cup celery. I mixed 1 cup mayo with 2 tblsp of mustard, 1/2 tsp of black pepper, 1/4 tsp of celery salt and 1/2 tsp of garlic salt, and still needed to add 1/2 tsp. of salt. I prefer dill relish to sweet relish so added 1/4 cup dill relish to the mayo mixture and then stirred the mayo mixture into the potatoes, celery, egg mixture. (I omitted the onion as my family doesn't care for onion) I also added 1/3 cup crumbled bacon (another personal preference). Unless you like a very dry potato salad, you will need to use much more mayo to this recipe.
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